I and a couple of friends decide to try this place that everyone is bragging about. We arrive around 9 o?clock it took them around 1 hour to seat us. This place was busy which is good I believe. Finally they took us to our table; the restaurant is amazing beautiful chandelier, tables very good decor. So we order couple of appetizers to start off. Nothing really impressed me I had a wild mushroom ceviche there was nothing wild about it. Portobello mushrooms, shitakes and canned straw is this what you get at a top fine dining restaurant. It was disgusting the mushrooms tasted fermented and too much soy sauce. I also had the foie terrine it was good but the marmalade a little too strong in vinegar. One of my friends orders the fish it was bad not fresh at all it smell like you know what. My entree was not good at all the meat was dry no flavor at all, did they forget how to season and cook their food properly in this place. So I asked my friends, who is the chef of this place.Supposedly he is a master because our food taste like S*#@. This Master Chef had worked previously at la broche they say he got fired, chispa also got fired, the dinner also got fired. My question is why you would hire somebody with the portafolio to run a million dollar property, the only answer to go down. I think the chef needs to learn a lot maybe take some cooking lessons, and if this company has so much money invest in a chef that can cook like Michael Schwartz, Michelle Bernstein or the chef from table 8 this people know what they are doing. I wouldn?t recommend this place to anybody save your money and time. I don't understand how this place is being run. I guess they don't care. One last thing THE FOOD S@ks.
Pros: Desserts
Cons: FOOD, THEY NEED TO CHANGE THE CHEF
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